Franxón
Asturian cheese making is undergoing something of a renaissance. New cheese varieties, Franxón included, are appearing more frequently now, and great artistic and technical innovation is taking place. Through initiatives like Queseros Artesanos, both traditional varieties and innovative new cheeses are promoted and recognized.
The first phase of this cheese renaissance began in the late 1970’s, with a movement to save traditional Asturian cheeses that were in danger of disappearing. By the early 80’s several cheeses were once again in production. The Cofradía de Amigos de los Quesos de Asturias was founded to help support and promote traditional cheese making. Over the next three decades, immense amounts of work went into recuperating the ailing and failing industry. Many traditional cheeses came back from the brink, and now boast multiple artisan makers.
The next stage of the Asturian cheese renaissance begins in the early years of the 21st century, with new, younger, cheese makers getting into the industry. Influenced by the cocina de autor that was making some Spanish chefs into the next big thing, they too began to think about how to put their own unique stamp on their trade. From that came a slow but steady roll out of new cheeses, new styles, new techniques.
Where Is It From?
Ana Posada and Alberto Valiente of Ca Llechi Artisan cheese factory, in Pintueles (Piloña), set out to create quesos ancestrales con sello de autor – traditional cheeses with their own artisanal touch.
Piloña is a quiet, rural conceyo, primarily involved in cattle raising and forest products. The capital and main village is Infiesto. Once a bustling area of more than 18,000, the population now is closer to 6,000.
How Franxón Is Made
Franxón cheese contains pasteurized cow’s milk, lactic cultures, salt, rennet, and calcium chloride as a stabilizer. This is very similar to the export Bries available in the United States.
Once it is curdled with rennet and enzymes, the cheese maker then places it in round molds and allows the whey to drain off. Once drained, the cheese is salted and rests for a week to allow the rind to bloom. Aging after blooming is from 45-60 days.
History
First made in 2012, Franxón is part of this second wave of the Asturian cheese revival. Having started Ca Lleche by making the Casín cheese, and becoming part of the DOP for that cheese, they then branched out into new styles.
Looking to the Camembert and Brie traditions of France, they developed a similar soft-ripened cheese in Asturias. For this, they used their own cattle, raised and pastured in La Xerra en Priede.
Uses For Franxón
Common Uses: Spread it on rye bread with membrillo or dulce de manzana. Put it on a cheese board with fruit, nuts, baguette slices, and crackers. Melt slices or chunks of brie in gratins, casseroles, sauces, grilled cheese sandwiches, and panini, or on pizzas and flatbreads.
How I Use It: Like brie, it also bakes well, particularly wrapped in pastry. I usually serve it with bread and apple slices. It also makes an amazing grilled cheese sandwich,
Where To Find Franxón
Franxón is relatively easy to find in Asturias, and is in all the better grocery stores.
Outside of Asturias it is available almost exclusively by mail order. I know of no current US importer for this cheese, sadly.
